Salmon Roasted in Butter
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons (½ stick) butter
- 4tablespoons minced chervil, parsley or dill
- 1salmon fillet, 1½ to 2 pounds
- Salt and freshly ground black pepper to taste
- Lemon wedges
Nutritional analysis per serving (6 servings)
345 calories; 25 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 27 grams protein; 339 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
- Step 2
Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
- Step 3
Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.
Private Notes
Comments
I'm confused. Do you initially put the salmon in skin side down or up? The article says "flip and then take the skin off," implying you put it in skin side down. The recipe says to put it in skin side up.
Growing up in Washington, where fresh, wild salmon is so easily found, we have grown accustomed to the pure taste of mostly-unadorned salmon. Our favorite preparation, along with Mark's variation here, and grilled, is similar to Mark's, but it is put in the oven in foil or parchment, with butter and lemon slices. The steaming keeps the salmon so very moist and tender, thus the delicate and natural flavor of the salmon is allowed to shine.
This was just delicious! I was only doing 2 fillets so I pre-heated my cast iron skillet in the oven. When oven hit 475 I pulled out the skillet, popped butter into skillet w/salt & pepper and put salmon in immediately, skin side down. I added chopped herbs at the end and spooned melted butter over them. So tasty. The skin was a crispy treat.
I've been cooking salmon filets for years, cajun blackened, seared in a pan. Delicious, but the family is larger and wants MORE salmon all the time, so this preparation is easy and less mess in the oven. Easy to riff on spices, dry or fresh, chili crunch, etc., and manage desired doneness with the steps outlined. Agreed with other comments that lemon is essential for flavor and garnish color. Can't wait to make again.
Followed recipe as is with olive oil and thyme option. Had a 2.12 filet from Aldis. Skin peeled off easily at 4 minutes. Salmon cooked perfectly in remaining 5 minutes. It was cooked through but had a creamy texture. Husband was amazed because I tend to overcook or undercook fish. Also cooked the skin on the side. it was crispy and delicious; shared with the dog. He was amazed at me too! Had all the love coming my way on Valentines!
Wow. Okay people. This is Marks recipe and is well worth following exactly without your own version. I followed his instructions carefully. We had fabulous results. I had a fat piece of salmon so I temperature tested the salmon versus the times suggested and needed more time. I used kosher salt at the turn and would suggest maldon salt or flaked sea salt, the kosher salt was a bit too strong. I lived in Washington for many decades and enjoyed many variations of salmon. This is a good terrific stand alone recipe. I used dill as there is no world where you go wrong with dill and butter.